Coffee tequila ice cream with malted chocolates

· · ·
tequila coffee ice cream

For some reason, my blog has been quite an ice cream focussed lately which may seem odd. We are moving into the throes of winter here in Cape Town. Anyway, it’s warm in the northern part of the world right now and I’m a firm believer that ice cream can be enjoyed all year round. And quite frankly should be. This coffee tequila ice cream with smashed malted chocolates is delicious for any time and is probably among my all-time favourite recipes. 

coffee tequila ice cream with smashed malted puffs

This recipe was first published in Crush, a lovely online monthly magazine that is worth subscribing to you if you don’t already. I developed a series of recipes using coffee for a feature article. I adapted my recipe for Patron XO Cafe ice cream which I made a few years back using one of my favourite drinks. I also love boozy ice creams.

coffee tequila ice cream with smashed malted puffs

This is a showstopper of an ice cream that will have everyone begging you for the recipe. The coffee tequila takes it to a whole new indulgent level and amplifies the coffee flavour in the ice cream. As far as the malted chocolates (or Maltesers, Whispers, malted puffs or whatever you want to call them)  they go, well smashed over this ice cream and in it too.

offee tequila ice cream with smashed malted puffs

The other recipes in the coffee series:

coffee and spiced rub salmon tacos

white chocolate and coffee mousse

Sticky BBQ spare ribs with a coffee pepper rub

A few other recipes you might like

My best tres leches cake

Amarula tiramisu

Mocha mousse parfait

Coffee loaf cake with Romany Creams streusel

My best cake recipes

The best coffee Tres leches cake with dalgona cream

Coffee tequila ice cream with smashed malted chocolates

Coffee tequila ice cream with smashed malted chocolates recipes.
Print Recipe
Coffee tequila ice cream with smashed malted chocolates
Prep Time:10 minutes


  • 2 eggs free range
  • 1/2 cup 125g sugar
  • 1 cup milk
  • 2 cups cream heavy or whipping
  • 4 T espresso powder
  • 1 t vanilla extract
  • 3 T café tequila liqueur eg Patron XO Café
  • 1 cup malted puffs roughly smashed in a bag, plus extra for serving


  • Beat the eggs and sugar with an electric mixer until pale and fluffy – about 3 minutes. This should double in volume.
  • Dissolve the espresso powder in the milk, and add this along with the vanilla and the cream to the egg and sugar mixture and beat briefly.
  • Add the tequila and run the mix through an ice cream maker until ready according to the manufacturer’s instruction and until it’s as firm as it will go. Add the smashed malted puffs and churn briefly until mixed.
  • Transfer it into a freezer-proof container or lined metal loaf tin, and freeze
  • Serve with additional smashed malted puffs as garnish.
Author: Sam Linsell



 Find me on Instagram & Pinterest



Similar Posts


  1. Love the combination!

  2. This look fantastic, & I am such an ice cream lover ( eggless)

  3. Signe Rousseau says:

    This looks excellent. I’m intrigued by the no cooked custard method – doesn’t the ice cream end up tasting quite eggy?

  4. Hi Signe, not at all. Its basesd on a Ben & Jerrys formula (also Haagen Dazs) that don’t use cooked egg. Its very creamy and far less eggy in fact than a custard which uses many more eggs / egg yolks.

  5. Thanks Sam. Great – looking forward to trying it (quick, before winter sets in!).

  6. This is the best ice cream idea I have seen in a long time, amazing!!!!

  7. I noticed that your ice cream base was my favourite Ben and Jerry’s formula when I was drooling over your passion fruit and meringue ice cream. It’s wonderfully easy to make and to remember, and such a good base for kitchen creativity. I make a coffee ice cream the same way with espresso powder but your additions of tequila and maltesers (that’s what we call them in the UK) is inspired. Loving your recipes and pictures.

  8. Hi Sue, thanks and yes, yes its based on a B & J cream base recipe but I have altered the level of sugar – and do – depending on what Im adding to it. With the Passion fruit meringue base I reduced the sugar becasue the curd is so sweet.

  9. Thanks Matt. What do you call malted chocolates in the US? they are chuckles or malted puffs here. Maltesers in the UK.

  10. So stunning, this is the ice cream of my dreams! In the US we call them malt balls, but I like the name malted puffs better :).

  11. Sam, are you for real? This looks way too good to be true!
    I’m actually quite afraid to try it out as I’m certain that no other ice cream will ever be made in my machine after this. 😉

  12. Thanks Sune, you will love x

  13. Just discovered your wonderful blog … wish I’d found it sooner. I love everything about it!

  14. HI Sarah – thanks so much :-)) – glad you enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *